Christy's Restaurant

I was really excited to go to Christy's this week. Number one, I hadn't been there in many years. Number two, it's still Miami Spice month. Number three, it's nice to get into Coral Gables every now and again. This iconic Coral Gables steakhouse is going to celebrate it's 30th birthday next month in October.

Upon seeing Christy's from the street, I was jogged by memories of years past, and pleased to see the familiar sign with the Christy's logo had survived. As you enter the foyer, you are ensconced with dark masculine colors and brass fixtures that take you back to the elegant 70's. I felt like I had been transported to one of the great reading rooms of Europe. Christy's gave me the feeling it had not been updated in many years.

Christy's Miami Spice menu offered your choice of appetizer: Soup of the day, Caesar Salad, and Fresh Corvina Ceviche. We were only interested in the "World Famous" Caesar Salad and the ceviche. The salad was excellent, anchovies were on the side, and the dressing was great. The only thing missing was a table-side preparation. The ceviche was likewise excellent. The corvina was presented in a small martini glass diced up with red pepper and onion in a lemon juice. I wasn't sure if an old school restaurant could pull off a great ceviche, they proved me wrong. So far so good. Our service was excellent, the gentleman who served us seemed as if he had been there for all of the 30 years Christy's has been open.

The main course was a choice of: 8oz Filet Mignon, topped with gorgonzola butter, with shallot mashed potatoes and fresh asparagus with a red wine sauce, Herb Crusted Seabass, with a baked potato, fresh vegetables and horseradish cream sauce, or Chicken Porcini sautéed in a brandy sauce with porcini mushrooms, served with a baked potato and fresh vegetables. Cristy's is one of the few restaurants to offer a filet on the Miami Spice menu so that was the unanimous choice. We were allowed to substitute a baked potato for the mash, which was a nice allowance, most Spice menu's are not flexible.

The steaks came out cooked correctly, but the quality of the meat was fair at best. I was terribly disappointed in my filet and began rethinking that decision. Christy's is first and foremost known as a steakhouse and they did not deliver this fateful night. The baked potato was great and the fresh chives and sour cream made a nice presentation. The asparagus were likewise cooked al dente and perfect.

For desert, they offered a choice of homemade Key Lime Pie, or Caramel Flan. The pie was very good, a bit on the tart side for my taste. The flan was the better choice. Firm, creamy and smooth, just as you would expect from a Miami restaurant.

It was almost all there. I was ready to give Christy's a glowing review, but alas, I cannot. The service, the appetizer and the desert were magnificent. But the steak took them down. I am not sure who supplies their meat, but I am confident I could have prepared a better filet on my own grill. They could also use a face lift and update their decor. Perhaps we can revisit this in the future, but there is no excuse for such a poor quality of meat to be served in a place with the reputation of Christy's.

Grilling Perfect Ribs

South Florida's year round climate makes us one of the grilling capitals in the nation. Most of us grill, and why not? The weather is beautiful, the scintillating smell of the grill, and the taste of the food is alluring. Anyone can grill, that's why it's so popular. You don't have to be a chef, a gourmet, or know any French to grill. Slap a few burgers and hot dogs down and bingo, you got a barbecue. Now for those in the know, those who secretly have a cooking apron in the closet, those who secretly watch Emeril, there is only one type of meat to barbecue, the mac-daddy, and grand poobah of all meats - Baby Back Ribs.

This recipe and methodology will make you the king of the grill. There are a few simple concepts and ideas you need to learn before we start.

First of all, always purchase fresh ribs from a meat market or butcher. Do not buy frozen or fresh frozen. If your grandmother never taught you, let me: "Fresh is Best". Secondly, You must remove the membrane or "fell" from the underside of the ribs. I have never bought ribs where this is already removed. This is the reason why people overcook ribs. With this membrane removed, the ribs will never be tough. You can ask the butcher to remove the membrane at the time of purchase, but beware, most will have no idea what you are asking for. Third, never boil your ribs. Yes, you heard me right. NEVER. This urban legend should be left with the remains of the Dodo Bird. Finally, never cut the ribs into pieces until fully done cooking.

Now you have the fresh ribs, removed the membrane and are ready for the next step. Making and applying a dry rub. I don't like marinating my ribs in a liquid marinade. The king of the grill
uses a dry barbecue rub. Here are the ingredients for 2 cups:

1 1/4 cups brown sugar
1/4 cup kosher salt
1/2 cup Paprika
3 TB parsley
2 TB basil
2 TB oregano
2 TB thyme
2 TB dried onion
1 1/2 TB Lemon pepper
1 TB garlic powder
1 TS allspice
1 TS cinnamon

Whisk it all together and generously apply to the racks of ribs. I let mine sit overnight but even an hour is better than none. Anything left over you can jar and save.

Okay, you have prepped you ribs and are now ready to cook them. The best way to cook ribs is on a grill. If a grill is unavailable, you can cook them in the oven. I learned that trick when I ran out of gas one summer. I use a rib rack and cook them on their side to save room.

The first step is to heat the grill to about 300 degrees with indirect heat. This means you turn on the outside two burners and leave the middle off. On my Kenmore grill this is medium on the two outside burners. In the oven the normal bake cycle will do. If you use direct heat you will overcook the ribs or burn the bottom. While heating the grill you should put a small pan of hot water directly on the grill. This will allow moisture to circulate over the ribs during the slow cooking process and keep them moist. The idea here is slow cooking, but not too slow, and not too fast.

Take the ribs and place them in the rib rack or flat on the grate with indirect heat, and let 'em cook for about 1-1 1/4 hour for a real meaty rack. At this point you are ready to apply the barbecue sauce. I take the ribs out of the rack, and lay them down for the glazing. Apply the sauce of your choice with a paintbrush. I use a thick sauce, the thin watery ones just don't do it. Your almost done. About 20-30 minutes after the sauce is on will do it. Let the ribs rest for about 5 minutes before cutting them to allow the natural juices to flow evenly and be absorbed by the meat.

You are now the King of the Grill. Enjoy.

The King of all Steaks

There is a very special tree on the corner of 441 and Stirling Road in Broward County. Next time you roll toward the Seminole Hard Rock Hotel and Casino, take a minute to look at it. It is the original "Council Oak" where previous generations of Seminole Tribe elders and tribal members met for community meetings. Hence, the flagship restaurant at the Seminole Hard Rock Hotel and Casino is aptly named "Council Oak" after that legendary tree.

I first ate at the Council Oak a few years ago shortly after the casino opened. The reason? A 20 percent off coupon that came to me in the mail. Ever since that fateful night, I have been a fan of the "Oak".

Upon entering through the casino, you are in full view of the meats through the display window. The dark rich mahogany and leather seem to make the place look more traditional than it actually is. The Oak offers your typical steakhouse fare, salads, appetizers, fish, and of course, the steaks.

The appetizers were an iceberg salad wedge topped with crumbled Gorgonzola cheese, bacon, and a homemade bleu cheese dressing and a hot and cold combination dish containing jumbo lump crab meat and diced lobster tail. The wedge was nearly perfect. The lettuce was crisp, cold, and presented as if made for royalty. The toppings blended perfectly together and made a fused salad that is second to none. The other appetizer was chilled crab with hot lobster tail. Both were served in a radicchio shell. The crab was served with a mild cocktail sauce and the lobster with drawn butter. Both were very good but the wedge blew me away.

Here come the steaks. We ordered the 14oz Fillet and the Heavy Cut New York Strip. The Oak dry ages it's beef, a rarity in this day and age. For those not in the know, dry aging beef is a more costly option than wet aging beef. Dry aging requires a large inventory to rotate, special care and handling, and there is up to a one third loss of the meat during the process. Wet aging is done inside a vacuum sealed bag so there is no loss of weight, and aging happens rapidly and thus, cheaper to produce. Most steakhouses you eat at use the wet aging method.

The strip was ordered medium rare, and the fillet ordered medium, both came out right. The strip was tender, flavorful, and the natural scent of the meat was overwhelming. I found my mouth watering as I sliced into the center. This my friends, is a steak the way the almighty intended it to be eaten. The fillet was equally as good. The sides ordered were a baked potato and hash browns. The potato was good and the hash browns were well done and had a crispy exterior shell, just like it should be. I paired this with a Clos du Val Cabernet which was a match made in heaven. Additionally, as a nice touch , everyone is served Fiji bottled water throughout the meal at no additional cost.

Desert was a peanut butter bar with espresso ice cream on the side, and a scoop of Dulce de Leche ice cream. Both were yummy. I do wish they would reincarnate the dark chocolate oak tree filled with peanut butter ice cream they used to offer as their signature desert. Espresso Macchiato's were also good. Service was very good throughout the meal, but be careful of the server's recommendations, he is not on a budget.

With Blackjack, Pai-Gow Poker, and Let it Ride coming to the Seminole Hard Rock Hotel and Casino on June 22, 2008, I expect the Oak will be getting a large boost in popularity and reviews in the very near future. Do not pass go. Do not collect $200. Go to the Oak. Where dry aged beef has no match.

Cocktails & Dreams

South Floridians have been familiar with names "Big Daddy's" and "Flanigan's" since 1959. This comfortable, hometown, raw bar, pub, and restaurant has been a South Florida staple for four decades. Joseph "Big Daddy" Flanigan passed away in 2005 but Junior has done a admirable job of keeping the family namesake going. This family establishment has 21 locations exclusively in South Florida. They originally started off as a nightclub chain and eventually branched off into a chain of liquor stores and restaurants. Little known Flanigan's fact: the company is actually a publicly traded company on the American Stock Exchange (ASE) under the symbol BDL.

Think Ribs, Burgers, Chicken Wings, Fish Sandwich, Fries and of course, Beer. My favorites are the Ribs and Blackened Tuna Hoagie. The ribs are baby back, fall-off-the-bone, with a tangy barbecue sauce, served with a side dish. The sandwiches also come with a side. Anything you order as an entree comes with your choice of their signature baked potato, fries, cole slaw, dirty rice, black beans and rice, or vegetables. In the increasing world of everything being ala carte, it's nice to see them continuing to throw in the side.

Lunchtime is Flanigan's time. they offer a $4.99 lunch deal: a 10 Ounce Burger with Fries, BBQ Chicken Half with fries, Pasta Salad with Crab, Tuna or Chicken Salad, BBQ Chicken Sandwich with Fries, Ten Wings with Fries, Soup & Sandwich or Soup & Salad. Available Monday - Friday, 11am-4pm, with a beverage purchase. This is a plum of a lunch special.

Usually I order the Blackened Tuna Hoagie with a Baked Potato on the side or the Ribs. The tuna is always cooked medium with peppers, onions, and cheese. The potato is salted and wrapped in tin foil and always comes out right. The ribs are what people know Flanigan's for and they deliver. Get a half, or a full rack and the meat will melt in your mouth. Incredibly, any Flanigan's location you go to clones these ribs to the molecule and they always taste the same - great.

Flanigan's is loud, dark and relaxed. They have a full service bar, and can almost pass themselves off as a sports bar-but not quite. I keep Flanigan's on my short list. They are open late, diverse menu, good service, reasonable prices, and generous portions. Visit Flanigan's for a meal you will appreciate. I highly recommend it.

Hot Diggity Dog

I went to a Red Sox game last month in Boston and ate my first Fenway Frank. I got to thinking about the large number of of hot dog shacks that have risen out of the woodwork in the past few years. Luckily, for South Floridians there is the Dogma Grill.

Lets get down to the basics here: an all beef hot dog, poppy seed roll, and 15 variations of toppings. Not enough? How about a turkey or veggie dog instead of the beef? I go for the New York City Dog which is a beef dog on the poppy seed roll with brown mustard and sauerkraut. If the 15 variations are not enough, they will be happy to create one of your own choice. They do hot dogs right here with all natural fresh ingredients.

I originally went to the shack on Biscayne Boulevard and 71st Street in Miami about five years ago for their outstanding chili. This chili is not traditional style which is normally hearty and chunky. Dogma's chili is smooth and creamy with a consistency of a thick paste. They top it with onions, tomatoes, sour cream, cheese, and fresh jalapeños.

For sides, they offer: Onion rings, french-fries, or homemade chips, plain, or topped with chili, cheese, and/or garlic. The garlic is fresh and liberally applied. I like garlic best on the chips. for a unique libation, they offer a homemade mint lemonade which is simply delicious.

Since my first visit, they have expanded to three locations, North Miami, Ft. Lauderdale, and the original in Miami. The prices are fairly reasonable, averaging about $4 for a well equipped dog or a bowl of chili, and about $2-3 for fries and the lemonade. I now frequent the Ft. Lauderdale location on Federal Highway and SE Ninth Street.

Pay Dogma Grill a visit and see if their "Frank Philosophy" is for you. They are open from 11am to 8pm in most locations.

Eat hard tacos while you still have teeth

Moe's Southwest Grill was on the short list for today's lunch in east Ft. Lauderdale on the 17th Street Causeway. Any place that names it's burrito the "Triple Lindy" deserved a lunch date from my office. In addition to the "Triple Lindy" (Back to School), you have the "Joey Bag of Donuts" (My Cousin Vinny), and the "Art Vandalay" (Seinfeld). Okay, they have catchy names but can the food match Moe's wit?

While I normally stay away from fast food chains, Moe's Southwest Grill is an easy exception. Normally, I leave burrito's at Taco Bell; however, Moe's takes the Tex-Mex style to a new level. They offer several varieties of burritos, tacos, quesadillas, fajitas and salads, and they all have catchy names based on famous movie and television shows.

On any menu item you pick beef or chicken and add black or red pinto beans with rice being optional. You can surround this base with a hard shell, soft shell, burrito shell or salad. I had a chicken burrito with pinto beans and rice, made by an enthusiastic employee who enjoyed producing his craft. As you slide down the assembly line, you are overwhelmed by a variety of fresh toppings. I topped my overstuffed log with fresh jalapeños, fresh cilantro, lettuce, onion, salsa and took a side of Moe's fresh guacamole.

Once I shelled out a very reasonable $8 for my combo that included tortilla chips, the side of guacamole and a drink, I was face to face with the salsa bar. Moe has four salsa's up for grabs. I preferred the green tomatillo sauce, but he has hot, medium and mild red salsa's to suit all peculiarities and tastes.

Moe's has location's in Miami-Dade, Broward, and Palm Beach and are nationwide. They have a winning combination of menu items and do it all right. Check out Moe's online here. I thoroughly enjoyed Moe's and you will too.

He who eats well, lives well.

Yesterday, I went to a going away party for for some close friends that are relocating away from South Florida. The party was going to be a group of fifteen with a few babies (including my Jillian). Enter Buca di Beppo, a chain of large portions, large tables, and reasonable pricing.

The key word here is "big". They encourage large groups to order several family style platters of American-Italian food and share a taste of the smorgasbord. They recently began offering half portions and even solo dishes if it is a small group or an executive lunch. Buca offers a staggering number of appetizers, salads, pastas, entrees, and even rectangular pizza's.

We started with a Caesar Salad for the table and the lettuce was crisp, fresh, and the dressing tasted just right. No anchovies here but it was still a surprisingly good salad. Next were the appetizers, crispy calamari with a spicy marinara sauce and brushetta. The calamari was well done and the sauce delicious. The brushetta was generously covered with toppings and could have been a bit more well done for my taste.

The main dishes were served, Spaghetti with Meatballs, Penne Arrabiata with Sausage, Chicken Parmesan, and Porchetta Rustica (pork loin). The meatballs are the size of grapefruits, expect to slice them into at least four portions each. The spaghetti was al dente and well received. The chicken Parmesan was typical fare and quite good. The pork loin was topped with a Balsamic Vinegar, blueberries, capers, and hazelnuts. It blended together well but was my least favorite. The winner of the night was the Penne Arrabiata. It was spicy, tangy, and the fennel sausage was cooked to perfection. The penne was cooked al dente and went well with the spicy sauce. I was impressed that the sauce was quite spicy, as family style restaurants usually tone down the fire.

The prices are reasonable for the amount of food you get, and the service was excellent. Double thumbs up for Buca di Beppo's. They are usually packed with a line out the door, so arrive early or expect a decent wait. Locations are in East Ft. Lauderdale, Davie, and Miami Lakes.

Is Capital Grille King of the Steaks?

Let's not beat around the bush here. Capital Grille, once the time honored grandpappy of the brown moo has slipped at least a notch.

It seems that since Darden Restaurants, Inc. acquired the stuffy chain in 2007, they have relinquished some level of quality control. For those who don't know, Darden is the proud owner of such fine dining establishments such as Red Lobster and the Olive Garden.

Service was excellent. Our server named Robert was a witty, likable character who performed his tasks to excellence.

Dinner opened with a Shrimp Cocktail, Lobster Bisque, and a Lump Crab Appetizer. The shrimps were perfectly cooked, but extremely small size crustaceans for a $15 appetizer. I was expecting jumbo or at least extra large for that price. The Bisque was very light on the lobster meat, heavy on the cream, but good and served at the proper temperature. The Lump Crab appetizer was the winner, served in a martini glass, chilled with cocktail sauce. Overall I ranked the appetizers as "good".

Next on the list were the salads. I was disappointed in my Capital Grille Chopped Salad. The presentation was poor and the dressing was just okay. Also tasted was the special salad of the night which was a lump crab meat salad with avocado. This was the winner of the salads. I remember the chopped salad having more visually stimulating greens and vegetables. Overall I ranked the salads as "Okay".

Finally, it was time to forget the appetizers and salads, this is the Capital Grille, where men come to eat steaks and leftovers are unheard of. Ordered were the 14 oz fillet, and a New York Strip. The fillet was ordered medium and came out medium well. The outside was charred and actually tasted burnt and was shell-like. The center of the cut was tender and flavorful as a $43 steak should be. The strip was cooked medium and was very good. The sides were lyonaise potatoes and creamed spinach. Both were very good. The potatoes in particular were the highlight of the night.

Desert was a creme brulee and cherry cobbler. Both were fantastic. The cappuccino's were well prepared and the rock candy swizzle stick adds a touch of class. No messing around with desert here

I'm afraid that Capital Grille has fallen a few notches on my list of fine steakhouses. Of the dozen or so times I have eaten there, the last two times have not been wholly satisfying. Not that the food is not good, it is tasty. But a top tier steak house with super-premium prices should have done a better job on the food itself. Their service remains a staple of excellence; however, for the overall experience I cannot give the Capital Grille a sterling recommendation. There are too many other premium steak houses in South Florida to spend the money here. Sorry Capital Grille, I expected better.

UPDATED 8/16/08 HERE

Great Falafel

One of my favorite lunch spots is Pita Plus, 2145 Stirling Road, Hollywood 33021. One of the delicacies of the middle east is the falafel. Several cultures claim it; however, Pita Plus has my vote for best in South Florida.

For those who are not familiar with it, a falafel is a fried ball of seasoned chick peas placed in a pita with fresh vegetables, and usually topped with hummus and tahini, and spiced with a topping sauce called schug. This masterpiece they create is a perfect version of the falafel here in South Florida.

Several interesting notes: They are a full kosher restaurant and the appearance is very clean. The owner is Israeli and cater to that crowd although I observed all types of people eating there. They also offer fresh schwarma which is seasoned lamb on a spit, tuna, chicken and a few other varieties. You can order the sandwich alone or as a platter with side salads such as hummus, baba ghanoush, tabouli, and eggplant.

From their green falafel balls, personalized service, and free garnishes they have a winning combination. At $5.45 for a falafel sandwich bursting at the seams, it is also a bargain. The prices are very reasonable and they are open from 11am until 10pm Sunday through Thursday. Open Friday 11am to 4pm and closed Saturday.